Ingredients
- 1 pound ground beef (80% lean is ideal for juiciness)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg, beaten
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups beef stock
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1 tablespoon parsley, chopped (optional, for garnish)
Feel free to substitute ground turkey for a lighter version, or add mushrooms to the gravy for an earthy depth. Just like Abuela taught me, don’t be afraid to adjust ingredients to suit your taste.
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined, taking care not to overwork the meat.
- Shape the mixture into four oval patties, about 1/2-inch thick. This step always reminds me of shaping tortillas with Abuela — it’s all about using a gentle touch.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on both sides, about 3-4 minutes per side. Transfer to a plate and set aside.
- In the same skillet, sprinkle the flour over the drippings and stir for about 1 minute until golden. Whisk in the beef stock, tomato paste, and Dijon mustard, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and return the patties to the skillet. Reduce the heat to low, cover, and cook for another 15-20 minutes, or until the patties are cooked through and the gravy has thickened.
- Garnish with chopped parsley before serving, if desired. This step is like the final flourish of a symphony, adding a fresh pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International